Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

2 garlic cloves, crushed

1 tsp lemon juice

½ tsp ground mace

Method

Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.

Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.

Recipe Tip

Indian ingredients

Curry leaves can be bought fresh
from Indian shops, or dried from some
supermarkets. They freeze very well. Asafoetida is a pungent powdered
spice used in Indian cooking. It has
a very powerful onion flavour so should
always be used sparingly.

Comments, questions and tips

Gorgeous dish. I followed a tip below and fried the paneer before doing the rest of the dish and then adding it back in at the end, just to make sure it got really golden. Also I didn’t have curry leaves but it was fine without. I would suggest serving this with a dahl or other wet curry though, as it is a little dry just with rice. Really lovely though, will make again!

kingtwig

7th Jun, 2012

4.05

Very nice, light meal. My suggestion would be to maybe fry the paneer in a little oil before doing the rest of the dish, and then just mix it through towards the end. I had trouble getting my paneer "golden brown". Tasty though :o) Will be doing again if I feel in a paneer buying mood :o)

queenamy

13th May, 2012

5.05

Just finished eating this, and it was really yum!

zoutbestendig

4th Feb, 2012

Usually slightly larger Sainsbury's sell paneer; in ours it is just with the cheese. It is also reasonably priced (1.49-1.69), so good for budget cooking.

drlizprince

16th Oct, 2011

You can make your own paneer by bringing milk to the boil then adding a dash lemon juice or vinegar to curdle it. Stir gently then strain through muslin or a fine sieve to collect the solids. If you want a solid lump to cut into pieces, wrap in a muslin cloth and put a weight on top and leave for a few hours or overnight in the fridge. You don't get much solid from skimmed or semi-skimmed milk, so better to use full fat for this.

jane911

6th Oct, 2011

you could try haloumi

Leopoldoni

9th Sep, 2016

I would have thought that would be far too salty.

edwa453

29th May, 2011

5.05

I did this to accompany Indian Shepherds pie for friends on the Royal Wedding day. It went down a storm with adults and kids alike. We were fighting over the last bits in the bottom of the bowl! Really tasty!

felicityday

25th May, 2011

5.05

Really easy and tasty. My meat loving husband loved it. Worked really well with the spicy rice suggested. I could not find paneer so used halloumi and I left out the chilli as prefer things not too spicy.

portuguese_kate

24th May, 2011

Can someone suggest an alternative cheese to paneer as impossible to buy where I live?

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